My dad use to make an amazing garlic cheese bread that I have been craving for a long time. I needed garlic cheese bread for a dish I was creating and decided to try to mimic the flavor with my own cheese spread. I have to say it cam out pretty tasty. One hint for making this is to watch it non stop while it is broiling. Mine was in for less than two minutes, I turned to speak with the little vegan for a nanosecond and the edges got a little toastier than I wanted them. I can’t tell you how many times over the years my dad made charcoal garlic bread because he got side tracked while sipping his beer. As my sister and I got older the bread became our sole responsibility at dinner time.
1 baguette sliced
1/4 cup vegan margarine
1 large clove garlic pressed
1 tbsp tomato paste
1 tbsp nutritional yeast
1 tbsp miso
1 tbsp white balsamic vinegar
1 tbsp tamari
Diced chives or green onions – optional
Mix ingredients from margarine to tamari with a fork until smooth. Generously cover the bread slices with cheesy spread. If you are using chives or green onions sprinkle on top. Broil bread until toasty on top, about 2 minutes. Make sure to watch carefully.
I’m not a Daiya fan either. None of the vegan cheeses do it for me. I love nooch though, so that usually works. Or my Beans to the Rescue Cheeze Sauce 🙂
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Happy to find out I am not the only one. 🙂
i am ok with daiya.. with all that went in the spread.. seems like it will be one awesome bread!
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